Giblet Stuffing for Turkey

This dense stuffing, based on Eastern European recipes, is meaty enough that you can slice it when it’s cold and put it between slices of your favorite bread for a great leftovers sandwich.

For the turkey stock
Giblets, neck, and bony wing sections from a 13- to 15-pound turkey
2 celery stalks, washed and cut in thirds
2 carrots, washed and cut in thirds
small onion, cut into quarters
1 bay leaf
4 black peppercorns
1 tablespoon salt
2 quarts water

For the stuffing
1 pound heart white bread, sliced
2 celery stalks, washed and cut into large pieces
1 large sweet onion, peeled and cut into quarters
¼ cup fresh sage or 1 tablespoon dried sage
turkey stock
1 large egg

Equipment: Meat grinder
Natural Gas oven and cooktop

Place all the ingredients for the stock in a soup pot, bring to a boil, and reduce the heat to low. Simmer until all the meat is very tender, about an hour. Remove the meat and let cool. Strain the stock, discarding the vegetables, and set aside.

Preheat the oven to 250 degrees.

Cut the bread into small cubes and spread out on baking sheets. Bake in the preheated oven for 45 minutes to an hour, turning the croutons several times, until lightly toasted and crisp. Remove from the oven and cool completely. This can be done several days ahead of time and the cold croutons stored in a plastic bag until you make the stuffing.

Strip the meat from the turkey neck and wing sections and trim the gristle from the gizzards.

Put the meat through the meat grinder, then the celery, onion, and fresh sage. Place into a large bowl, add the croutons (and dried sage if using), and mix well. Add the reserved turkey stock a little at a time to moisten the mixture. Use enough so the stuffing will hold together without being soggy. Mix well, cover with plastic wrap, and refrigerate overnight.

Just before you stuff the turkey, lightly beat the egg, add to the stuffing, and mix well. Excess stuffing can be placed in a greased loaf pan and baked separately.